Farmer's Market Frittata

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#114204

Fresh vegetables take this frittata from "meh" to "magnificent". Feel free to substitute other veggies in, just make sure to thinly slice them so everything cooks evenly.

serves/makes:

ready in:
30-60 minutes

ingredients

8 eggs
1 lemon, zested
1/3 cup grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt, or more, to taste
1/4 teaspoon freshly ground black pepper, or more, to taste
1/4 cup olive oil
1 small yellow onion, diced
1 clove garlic, minced
3 small zucchini, sliced 1/8 inch thick
1 cup shelled peas
4 ounces soft goat cheese, crumbled

directions

Preheat oven to 400 degrees F.

In a bowl, whisk together the eggs, lemon zest, Parmesan, parsley, salt and pepper. Set aside.

In a medium, ovenproof, nonstick skillet, saute the onions and garlic in olive oil until translucent, 4-5 minutes over medium heat. Add zucchini and cook until just tender, 6-7 minutes.

Add the egg mixture and peas, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the vegetables. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath.

Sprinkle the goat cheese on the frittata. Do not stir. Bake for 10-15 minutes, until frittata is puffy and golden brown.

Using a spatula, loosen the edges of the frittata and gently lift it onto a platter. Cut into wedges and serve.